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Allou Christian Armel Gnamien
Department of Food Sciences and Technology, University of Nangui Abrogoua, Abidjan, Côte d’Ivoire
Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Influence of the cassava harvest month on the sensory parameters of attiéké Allou Christian Armel Gnamien; Amoikon Tiemele Laurent Simon; Adingra Kouassi Martial-Didier; Brou Koffi Siméon; Tano Kablan
Journal La Lifesci Vol. 2 No. 3 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i3.389

Abstract

Cassava is an important staple food around the world, especially in Africa. It is cultivated throughout the Ivorian territory with predominance in the South. Due to the high demand, some producers opt for an early harvest, neglecting the impact of the harvest stage on the sensory parameters of cassava root derivatives. The objective of this work was to determine the stage of harvest allowing obtaining products of good sensory quality. The sensory characteristics of the attiéké were evaluated at different stages of harvest (11th, 12th, 13th and 14th months after planting the cuttings) of the cassava roots of the Yacé variety which were used for its production. The attiéké obtained in the twelfth month of harvest was generally much appreciated because it was less acidic, less fibrous and more homogeneous and had a better smell. Thus, cassava harvested in the twelfth month of cultivation makes it possible to obtain attiéké with the best sensory characteristics. Therefore, this stage of maturity of cassava roots is recommended for attiéké producers.
Co-Authors Adingra Kouassi Martial-Didier Amoikon Tiemele Laurent Simon Brou Koffi Siméon Tano Kablan